25 March 2008

Onion pudding. The English should be applauded for coming up with this concept. Essentially a savory bread-like dish, it's warm and cheesy and filling with huge chunks of roasted onions inside. Fabulous. And just perfect with a nice roast, I think.

While my puddings came out rather glossy-looking in the photos, this pudding is surprisingly light and non-greasy. I wish I could have taken photos more quickly! Just like a souffle, these beauties are golden and puff up in the oven, but fell before they hit the dinner table. No matter, though: still tasted wonderful. If you love onions as much as us (we've been known to just roast them whole with a pat of butter and salt, mmmm), you'll adore this little side dish!

Preheat oven to 400 F. In a large skillet cook onions in hot oil 5 minutes over low heat; season with salt and pepper. Add 2 tablespoons of the butter and garlic; cook 8 minutes more or until onions are tender. Remove from heat; set aside.

5 comments:

You should have seen my face when I read the title. Ha! Onion pudding, it sounds so wrong but when I read the ingredients I know I have to admit, I would probably love it. I just may have to remember this for when I need to use onions.

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About This Blog

Cast sugar: (n.) Sugar that has been poured into molds and set. This technique produces sturdy pieces, and is almost always used for the base and structural elements of sugar showpieces.

I'm exploring the world of cooking from my home in Middle America, and from several aspects: baking, cooking, restaurant reviews, and notes on regional foods when I'm lucky enough to travel. My hope is for this blog to serve as a sturdy base for me to better develop cooking, baking, and foodie skills.